August 19, 2013

Apple sorbet

Nice cup of apple sorbet

The Tea Time Treat for this month of Summer is hosted by Kate from What Kate Baked (being the hostess of the virtual tea table), and she selected has selected a very relevant theme in form ice creams, jellies and chilled desserts. And I right away set my heart on making ice cream as a celebration of Summer time. Well it is more correctly to refer to my contribution for this virtual tea time table as a sorbet, as the recipe is containing no milk or dairy cream at all.

This is another old Dansukker recipe, which I again found some years ago. However, I have been unable to locate this recipe on the home-page of Dansukker, so I can not the original recipe with you.The good thing about this apple sorbet is, that is was more easy to locate the main raw material for this sorbet, as we are actually approaching the season of this fruit instead of been moving out it´s season as this case is for the rhubarb, which I used in my first contribution on rhubarb sorbet for this monthly tea time table.

I have made two changes to the original recipe, as I decided to remove the use of Calvados from my version of this apple sorbet. Addition of alcohol into ice cream or sorbet is lowering the overall freezing point of the ice cream and thereby making it more difficult to freeze the ice cream at home in your own kitchen. Lowering the freezing point also means, that the ice cream/sorbet becomes more soft (less hard = more easy)), when you scoop the ice cream directly taken from the freezer.The second change is, that I have removed the egg white as well.The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovageand Kate from What Kate Baked.

Apple sorbet:

750 g apple - cored, peeled and cut into boat shape

450 g water

190 g sugar

1 organic lemon - juice and zest

Boil the apple pices and 200 g water together, untill the apple pieces have cooked out.

Blend the entire apple mass together.

Add lemon juice and lemon zest into the apple mass.

Cook up the sugar and the rest of the water. Add this sugar syrup into the apple mass.

Cold down this apple mix for min 4 hours or night over in the refrigerator.